Mini Spinach & Artichoke Mac and Cheeses

Makes 12 to 16 servings

Ingredients

12 paper baking cups (available in crafts stores) 

1 pound whole wheat elbow macaroni (GF elbow macaroni)

5 large canned artichoke hearts, chopped (I prefer jarred marinated artichoke hearts)

1 (8-10 ounce) package frozen spinach, thawed, squeezed thoroughly and chopped (I really like raw baby spinach)

4 ounces Cabot Alpine Cheddar, grated (about 1 cup) (if lactose is an issue, use the naturally lactose free kind)

4 ounces Cabot Seriously Sharp Cheddar, grated (about 1 cup) (if lactose is an issue, use the naturally lactose free kind)

1/2 cup Cabot Plain Greek-Style Yogurt (0% Greek Yogurt)

1/2 teaspoon garlic powder 

Salt and pepper, to taste   

Toppings:

1/2 cup unseasoned whole wheat breadcrumbs (GF bread crumbs

1 tablespoon olive oil 

1 tablespoon Cabot Alpine Cheddar, grated (if lactose is an issue, use the naturally lactose free kind)

Salt, to taste (kosher salt)

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Directions

1. Preheat oven to 350?F.   
2. Put pasta into a pot and cover with water. Add a pinch of salt and a teaspoon of olive oil to the water. Bring water to boil. Shortly after coming to a boil, the pasta should be cooked. Reserve 1/2 cup of the pasta water and drain the rest.   
3. Return the reserved pasta water to the macaroni. Add cheese and mix until melted.   
4. Add yogurt and garlic powder, and season with salt and pepper to taste.   
5. Fill each baking cup with a generous portion of macaroni.   
6. Combine topping ingredients and mix until oil is evenly distributed.   
7. Sprinkle topping evenly over the individual mac and cheeses.   
8. Bake until topping is golden, about 10 minutes.